Yak Black Bean Chili

This recipe is also attributed to Big Daddy. Since yak meat is impossible to find, substitute buffalo or very lean beef.

Ingredients

3 pounds yak meat, cut into 1-inch cubes

1 large red onion, chopped

1 large yellow onion, chopped

½ cup vegetable oil

1 quart veal or beef stock

2 cups tomato juice

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 jalapeño chile, seeds and stem removed, minced

½ poblano chile, seeds and stem removed, diced

1 teaspoon ground cumin

3 tablespoons ancho chile powder

3 tablespoons red chile powder

2 tablespoons barbecue rub

3 cups cooked black beans

3/4 cup pureed cooked black beans

Salt to taste

Instructions

In a stock pot, brown the meat and onions in the vegetable oil until the onions are soft. Add the stock and tomato juice and cook, covered, over low heat until the meat is almost tender, 3/4 hour to 1 hour. Add the bell peppers, chiles, cumin, chile powders, and rub and cook, covered, for about 20 minutes. You may have to add more stock at this point. Add the black beans and black bean puree, stir well, and cook for another 5 to 10 minutes. Add salt to taste.

Servings

8 to 10

Servings

8 to 10

Yak Black Bean Chili

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This recipe is also attributed to Big Daddy. Since yak meat is impossible to find, substitute buffalo or very lean beef.

Ingredients

3 pounds yak meat, cut into 1-inch cubes

1 large red onion, chopped

1 large yellow onion, chopped

½ cup vegetable oil

1 quart veal or beef stock

2 cups tomato juice

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 jalapeño chile, seeds and stem removed, minced

½ poblano chile, seeds and stem removed, diced

1 teaspoon ground cumin

3 tablespoons ancho chile powder

3 tablespoons red chile powder

2 tablespoons barbecue rub

3 cups cooked black beans

3/4 cup pureed cooked black beans

Salt to taste

Instructions

In a stock pot, brown the meat and onions in the vegetable oil until the onions are soft. Add the stock and tomato juice and cook, covered, over low heat until the meat is almost tender, 3/4 hour to 1 hour. Add the bell peppers, chiles, cumin, chile powders, and rub and cook, covered, for about 20 minutes. You may have to add more stock at this point. Add the black beans and black bean puree, stir well, and cook for another 5 to 10 minutes. Add salt to taste.